INA GARTEN MEXICAN CHICKEN SOUP RECIPES

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INA GARTEN'S CHICKEN TORTILLA SOUP - BIGOVEN



Ina Garten's Chicken tortilla soup - BigOven image

"Easy and Delicious!"

Total Time 45 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 14

4 Cooked chicken breasts Any leftover chicken
2 Chopped onions
2 Celery stocks Chopped
4 Large carrots Chopped
4 Large garlic cloves Chopped
2.5 quarts Chicken Stock
6 Roma Tomatoes Coarsely chopped--into eighths
2-4 Jalapeno peppers Seeded and minced
1 teaspoon Ground cumin
1 Teas Ground coriander
1/2-1 Cup Fresh Cilantro Chopped, reserve 1/4 c for garnish
6 6-inch Fresh white corn tortillas Cut into 1/2 inch by 3 inch strips
8 Ounces Frozen or canned corn Optional
3 tablespoons Extra virgin olive oil

Steps:

  • "Heat olive oil in a large Dutch oven. Add onions, carrots, and celery and heat over medium low for 10 minutes or until onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, canned tomatoes with their puree (or fresh tomatoes), jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro and corn, if using. Bring the soup to a boil, then lower the heat and simmer for at least 25 minutes. Add tortilla strips and simmer for 5 more minutes or so. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips."

Nutrition Facts : Calories 446 calories, FatContent 15.7735668989856 g, CarbohydrateContent 30.7913405137502 g, CholesterolContent 91.0999999771755 mg, FiberContent 2.73303477768824 g, ProteinContent 43.3092064372747 g, SaturatedFatContent 3.54919594797558 g, ServingSize 1 1 Serving (869g), SodiumContent 965.426203745216 mg, SugarContent 28.058305736062 g, TransFatContent 1.22738132179554 g

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Directions. Bake chicken (or use rottisserie). Saute veggies and garlic for about 10 min. Add wet ingredients and seasoning. Cut tortillas in half and then crosswise in 1/2 inch sections and add to soup. Bring to boil, reduce heat, add chicken and simmer for 25 min. Makes 6-8 servings. Recipe submitted by SparkPeople user LCAJUNE.
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Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, salt, pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into ½-inch strips and add to the soup. 3.Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste.
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